| Alternative names |
|
|---|---|
| Type | |
| Region or state | Occitania |
| Associatedcuisine | Occitan cuisine |
| Main ingredients | Fresh blood |
| Ingredients generally used | |
| Similar dishes | Filloas de sangre |
Sanquettepronunciationⓘ[a] (French;Occitan:sanqueta;Aranese Occitan:sanganhèta[2];Catalan:sangadacode: cat promoted to code: ca[3]) is ablood dish from ruralOccitania. The dish is made immediately uponexsanguination oflivestock: the fresh blood is immediately collected, prepared and cooked. Typically acrêpe orpancake,sanquette varies by town across Occitania, includingSpanish Occitania.
Sanquette may be made with the blood of various Western Europeanfarm animals, includingchicken,duck,cow,goat andrabbit.[4][5][6]Sanquette was traditionally made during theannual pig slaughter (tue-cochon), to use every part of the pig.Sanquette is also made during the slaughter of geese, a traditionally female activity in Occitania.[1]: 150
The blood of the freshlyexsanguinated animal is collected and mixed withbacon (the inclusion of which may be calledsanguette vive[1]: 225 ) and apersillade of parsley and garlic, along with vinegar to prolongcoagulation, and flour or bread crumbs to bind. The mixture—depending on preparation, of a consistency between ablood curd andpancake batter—is then fried inlard and served.[4][5][6]
Variations inArdèche includesanguette pochée, anomelette;sanquet de la faraçades Vans, withspinach andoffal;sanquet au vin blanc orsanquet deVinezac, withcollard greens, offal andwhite wine; andsanquette deSaint-Pons, withgiblets andsorrel.[4] InBéarn,sanquette is astew made with the blood,cheeks,tripe andspleen of acalf, finished withcornichons andcapers.[5] InVal d'Aran, the dish is known in theAranese dialect assanganhèta; the dish is largely similar to other parts of Occitania.[3][7]
The dish was first attested to inFrench language text in 1796, in theMontpellier region, as"sanquet", from theOccitan languagesankécode: oci promoted to code: oc ("wild"). The formation"sanquette" was attested to by 1900.[8] By the late 1970s,sanquette was still a traditional food made during slaughter inGers andTarn, but had diminished inLandes, where blood was increasingly seen as worthlessbyproduct.[1]: 120
Sanquette (alsosanquetto) asjargon is acatachresis used inrugby football to describe a dynamic player. It features in the rally song ofCA Castelsarrasin [fr] inCastelsarrasin.[6][9]
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